I’ve now made this a couple of times. The first time I made it I didn’t take pictures because I didn’t expect it to be special enough for the blog. Boy, I was wrong!

The spice combination for the cauliflower is just right. It’s a bit spicy, but not overly so. Just reduce the amount of crushed red pepper flakes if you’re nervous about it, but ¼ teaspoon for the whole recipe is not that hot.

I had a whole head of cauliflower that had been in the crisper drawer for about a week. It was time to do something with it and I made Turmeric Roasted Cauliflower again. It was a perfect side dish with roast chicken thighs. They both roast at 450°. I put the chicken thighs on a rack on the lower third of the preheated oven. After the chicken had roasted for about 15 minutes, I put the cauliflower on a rack in the upper third of the oven. I continued to roast them both for another 25 minutes. Easy-peasy dinner!

The thing I love about this Turmeric Roasted Cauliflower is that it is so easy and yet flavorful enough to taste like a more complicated recipe. If you like cauliflower, give this one a try. I know I’m happy to add it to my repertoire.

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Turmeric Roasted Cauliflower served with Roast Chicken Thighs

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Turmeric Roasted Cauliflower

(Adapted from a recipe posted by Sandy of reluctantentertainer.com who credited the recipe to Gina Homolka’s The Skinnytaste Cookbook)

3. Lay a large chef’s knife flat on the garlic with the blade facing away from you. Press (or smack) the blade with your fist to smash the garlic cloves. Put the garlic in the bowl with the cauliflower.

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4. Pour the olive oil over the cauliflower and toss so it is well distributed.

5. Sprinkle the cauliflower with salt.

6. Stir the turmeric, cumin, and pepper flakes together.

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Turmeric, ground cumin, and crushed red pepper flakes

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7. Sprinkle the spices over the cauliflower and stir well. Spread the cauliflower out on a large rimmed baking sheet, covered with parchment if desired.

8. Roast for about 25 minutes, stirring once when it’s about half done.